Where to Find a Stephen

WHERE'S STEPHEN

Last weekend, our writer Tyler Raso put dozens of Thrill headlines into a bot, and then forced the bot, against its and our will, to generate content for us. Every day this week, one article on the site will be one of the prompts the bot generated. These are our stories.

 

So this one was really tough to figure out, but, I was tasked with figuring out where to find a Stephen. Did I succeed? Watch the video below to find out:

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NATE’S COOKBOOK: THANKSGIVING TURKEY, I GUESS?

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So, here’s the deal. I was supposed to do a whole Thanksgiving thing the week before break, but then we had Kenyon’s Darkest Day, and so that plan went down the drain pretty quick. I haven’t thought of anything new, though, so. We’re just going with Thanksgiving, I guess? Okay, here’s how to make a Thanksgiving turkey, I hope:

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Sorting Famous Literary Figures into Kenyon Frats

hemingway the dke

Kenyon is a literary as shit school and we love that here. Kenyon loves books, and the people who did books. Authors, you know? And poets and such. And there’s got to be a way to categorize all of these bad boys, and since no one really wants to think about, say, which Romantics match up with which First Year dorms (Coleridge would live in Gund, don’t @ me) we’re going to do frats, so buckle in.

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The Kenyon Thrill Interviews: Old Bob of Bob’s Desserts

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“Why is Old Bob here? What is the objective of Old Bob being at the dessert counter?”

This question wasn’t asked by me. It was posed to me, by Old Bob himself, as we sat down for a one-on-one interview, and it made it clear to me within the first five minutes of our talk that Bob knows he’s doing a lot more for this school and its students than just handing out sweet treats. Bob has been manning the dessert station in Peirce since mid-January of 2018 (far shorter than it might seem) and he’s quickly cultivated wonderful, friendly relationships with many Kenyon students. Whether or not you’re someone who frequents the desserts, you know about Old Bob.

But we at the Thrill knew there was more to Bob than a kind face and some s’mores bars, and wanted to get an inside look at who he is, and how he stays so upbeat and friendly all the time.

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NATE’S COOKBOOK: A WHOLE PIZZA?

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Buongiorno  Kenyon students, Nate Winer here once again to bring you some hot and fresh cooking tips. So. Here’s the skinny. It’s one in the morning and I am drunk and I want a pizza more than I want breathable air right now. So I guess it’s time to show you how to make A Whole Pizza. This should be cool, let’s do it.

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NATE’S COOKBOOK: PUMPKIN PIE

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Hey everyone, believe it or not, I am back with another entry in Nate’s Cookbook! I definitely did not deliver on the whole scrambled eggs thing a while back, but hey, apparently I got close enough to the mark to warrant a second go, which I really appreciate. So, anyway, ’tis Brunch once more, and it’ s also October, my favorite month because of all the leaves and ghouls and such. But some people love October for the autumn-specific chow.

So, pumpkin pie I guess. Let’s get into it.

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